by Francesca Patterson
- 1 1/2 cups of fresh pumpkin puree (about half a medium pumpkin or one small)
- Pie crust (I use Betty Crocker, shh!)
- 3 Eggs
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 ground ginger
- 1 1/2 cups whole milk
- Preheat your oven to 400 degrees. Being extremely careful, cut your pumpkin in half and scoop out the seeds and any stringy bits. Then, quarter the pumpkin. Place the quarters in the oven to roast for about 45 minutes or until tender. Allow to cool for 20 minutes.
- Peel the pumpkin meat away from the skin and discard the skin. Doing small batches at a time to avoid over filling, blend the quarters of the pumpkin until completely smooth. This is the pumpkin puree you will use.
- In a large mixing bowl, whisk together your eggs until they are completely scrambled. Then, whisk in the brown sugar, salt, cinnamon, allspice, and ginger thoroughly. Add in the pumpkin puree and milk until all is distributed evenly.
- Heat your oven to 350 degrees. In a pie pan, arrange your shell so that the crust comes over the sides. Pinch the crust to create a scalloped effect. Pour in your pumpkin mix from the large bowl. Bake for 30-40 minutes, or until the filling has completely solidified and the crust is golden. Serve with vanilla ice cream or whipped cream.This recipe makes one pie. It will last for about 3 days in your fridge.